Chia Seed Parfait

May 13, 2016Leave a comment

1 cup almond milk

3 tablespoons chia seeds

2 tablespoons honey

½ teaspoon vanilla

Bend together and refrigerate overnight. Top with berries and granola.

Vanilla Coconut Granola

May 12, 2016May 12, 20161 Comment

Ingredients:

1 cup oats

1/4th teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons coconut oil (melted)

1 tablespoons flaxseed

2 tablespoons honey (add an extra tablespoon if you like your granola sweet)

1/8^th teaspoon salt

1/4 cup coconut shreds

Chopped nuts and dried fruit (optional)

Mix all the ingredients together (except coconut and dried fruit). If the mixture is too wet add more oats. If the mixture is too dry add a splash of almond milk or more melted coconut oil.
Cook at 350ºF for 15 min. After 10 minutes add the coconut shreds and dried fruit. Stir every 5 min. Let it completely cool before storing it.

Breakfast Cups

April 18, 2016April 18, 20163 Comments

Ingredients:

1 ½ cup oats

3/4^th cup almond meal

3/4^th cup dates

½ cup coconut oil

1/4^th cup maple syrup or honey

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

Yogurt (I recommend Noosa or Coconut Bliss)

Fresh fruit (Strawberries or blueberries)

Directions:

Blend the oats and almond meal in a Vitamix or other high-powered blender until they are powder.
Add the dates, coconut oil, sweetener, cinnamon, vanilla, and almond extract. Blend until smooth. Add more coconut oil if the dough is too dry. The dough should be thick and easy to mold.
Grease muffin tins with coconut oil or butter.
Place roughly 1 tablespoon or large spoonful of the mixture in each tin.
Mold the mixture into the sides of the tin with your hands.
Bake at 375 degrees for 20-25 minutes.
Cool for 10 minutes then place the cups on a cooling rack.
Place a dollop of yogurt inside and fresh fruit on top. Enjoy!

Veggie Spring Rolls

February 21, 2016March 22, 2016Leave a comment

Ingredients:

1 shredded carrot

1 yellow or orange bell pepper (thinly sliced)

1/2 cup sprouts

1 cup shredded cabbage

1 cucumber thinly sliced

2-3 leaves of chard

2 small radishes

12 mint leaves (one for each roll)

Rice paper

Chili flakes

Peanut Lime Sauce:

2 tablespoons creamy peanut butter

Juice of 1 lime

1 teaspoon brown rice vinegar

1 teaspoon tamari

1 teaspoon honey

Dash of chili flakes

Directions:

Cut the vegetables into thin slices. Shred the carrot and cabbage.
Fully immerse each piece of rice paper into warm water for 2-3 seconds. Do not over soak because the rice paper will fall apart.
Once the rice paper turns soft and gelatinous place it on a plastic cutting board. I recommend a plastic surface because the paper will stick to wood.
Place the veggies in the center of the rice paper. Fold over the sides then tightly roll it together.

Makes 12 rolls

I recommend eating the spring rolls fresh. They keep for a couple of days but the rice paper gets hard in the refrigerator.

Serve with your favorite dipping sauce.

Sweet Potato Chips and Black Bean Dip

February 7, 2016March 22, 2016Leave a comment

Here’s a healthy alternative to chips and dip. Happy Super Bowl Sunday!

Chips:

4-5 sweet potatoes

Olive oil

Salt and pepper to taste

Black Bean Dip:

1 cup black beans

Juice of 1 lime (plus zest)

1/4^th teaspoon paprika

1/2^thteaspoon garlic powder

1 tablespoon apple cider vinegar

1 teaspoon cumin

Pinch of chili flakes

Cilantro (optional)

Salt and pepper to taste

Directions:

Cut the sweet potatoes into thin slices. Toss with olive oil, salt, and pepper.
Roast at 400 degrees for 20-30 minutes.
Blend all the black bean ingredients together. Sprinkle chili flakes and cilantro on top.

Almond Oat Scones

January 21, 2016March 22, 2016Leave a comment

This can be a vegan recipe if you use almond milk.

Ingredients:

2/3^rd cup oats

2/3^rd cup flour

2 teaspoons baking powder

1 teaspoon vanilla

1 teaspoon cinnamon

1/4^th cup or 4 tablespoons butter (melted)

2 tablespoons honey or agave nectar

juice from 1 lemon

1/2 cup almond or regular milk

1/4^th cup shaved almond (plus an extra teaspoon to sprinkle on top)

1/4^th cup raisins (optional)

1 cup fruit (strawberries or blueberries work best)

Directions:

Mix the oats, flour, and baking powder together.
In a separate bowl combine the vanilla, cinnamon, butter, and sweetener. Then add the lemon and milk.
Stir the two mixtures together then add the almonds and fruit. I used fresh strawberries but frozen fruit works too.
Pour into a buttered baking dish.
Sprinkle almonds on top then bake at 400ºF for 20-25 minutes.
Enjoy with tea or coffee.

Apple Rose Tarts

January 14, 2016March 22, 2016Leave a comment

I followed this recipe, except I modified the glaze. These rose tarts take a bit of prep but are well worth the time. The thin slices of apple get crispy and flaky. Delicious and healthy! Thanks fmitk for sharing!

Ingredients

Dough:

1 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 tablespoon salt
8 tablespoons (1 stick) cold butter
3 tablespoons ice cold water

Filling (slightly modified)

3-4 apples (the recipe calls for only 2 but I cut extra to practice on)
1/2 cup brown sugar
4-5 tablespoons butter
juice of 1 1/2 lemons

The recipe also calls for strawberry preserves, which I omitted.

Directions:

Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
Place cupcake/muffin holders in the baking tray.
Roll the dough out and cut into small circles. The recipe suggests using the top of a mug or cup. For some of them I just molded the dough into the cupcake holder.
Cut the apples into fourths then thinly slice them with the mandolin.
Pour the sugar, butter, and lemon juice over the cut apples.
Microwave for 1-1 1/2 minutes until the apples are moldable.
Line about 10 slices in a row, slightly on top of each other. Roll the apple pieces together to form the “petal.” Place in the muffin tin.
Bake at 375ºF for ~30 minutes.

Easy Veggie Sides

November 3, 2015Leave a comment

Honey Glazed Carrots

10 carrots

1/4^th cup honey (I like to use maple syrup)

juice of 1 lemon

1 teaspoon thyme

olive oil

salt and pepper to taste

Cut the carrots into thin rectangular slices (about 2 inches). Mix the rest of the ingredients together and pour on top. Roast at 400ºF for 20-25 minutes.